No potluck meal or barbecue is complete without baked beans. These cook for a long time but need very little attention. The result is well worth the wait.
Recipe information
Yield
Serves 6; 1/2 cup per serving
Ingredients
Preparation
Step 1
In a Dutch oven, bring the water and beans to a boil over high heat. Boil for 2 minutes. Remove from the heat and let stand for 1 hour. Return to the heat and bring to a simmer over high heat. Reduce the heat and simmer, covered, for 1 hour, or until tender. Rinse and drain well in a colander.
Step 2
Preheat the oven to 350°F. Lightly spray a 1 1/2-quart casserole dish with cooking spray. Set aside.
Step 3
In a small nonstick skillet, cook the pork chop over medium-high heat for 2 to 3 minutes on each side, or until browned. Cut into small cubes.
Step 4
Pour the beans into the casserole dish. Stir in the pork, Chili Sauce, 1 cup water, the onion, molasses, brown sugar, mustard, and garlic powder.
Step 5
Bake, covered, for 4 hours, or until the pork is tender. If the beans begin to dry out, stir in more water, about 1/4 cup at a time.
Nutrition information
Step 6
(Per serving)
Step 7
Calories: 236
Step 8
Total fat: 3.0g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.5g
Step 12
Monounsaturated: 1.0g
Step 13
Cholesterol: 10mg
Step 14
Sodium: 32mg
Step 15
Carbohydrates: 43g
Step 16
Fiber: 11g
Step 17
Sugars: 18g
Step 18
Protein: 11g
Step 19
Calcium: 106mg
Step 20
Potassium: 749mg
Dietary Exchanges
Step 21
2 starch
Step 22
1 other carbohydrate
Step 23
1 very lean meat
